Pickled Green Cherry Tomatoes with Spicy Peppers
Appetizers • Italian
Description
The tomatoes can be eaten after 3 days.
Ingredients
- Green pickled tomatoes 25 oz
- Dill 1 piece
- Garlic 5 cloves
- Mild Chili Spice 3 pieces
- Habanero Pepper 1 piece
- Vinegar essence ½ cup
- Water 1½ cups
- Sugar 2 tablespoons
- Coarse Salt 2 tablespoons
- Pickles 1 tablespoon
Step-by-Step Guide
Step 1
Place the dill flower in a sterilized 1-liter jar. Then, alternating, layer the tomatoes, garlic, and peppers. Set the jar on a dry kitchen towel.
Step 2
In a pot, mix the vinegar, water, sugar, salt, and spices. Bring to a boil, remove from heat, and quickly pour over the tomatoes, leaving 1.5 cm at the top unfilled. Transfer all the spices from the pot into the jar. Gently press down the vegetables to release air and fill the brine almost to the top.
Step 3
Seal tightly with a lid and turn the jar upside down. Ensure it is tightly closed and leave it to cool. Once cooled, place it in the refrigerator for 2 months.
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